Vitello Tonnato

• 1 pound veal fillet trussed if necessary
• 2 cups chicken stock
• 1 cup white wine
• dressing Tuna
• 1 cup mayonnaise
• 3 1/2 ounces tuna in olive oil canned, drained, flaked
• 2 tablespoons fresh parsley chopped + extra leaves, to garnish
• 2 anchovies mashed
• 1 tablespoon baby capers
• 1 tablespoon lemon juice
• salad Side
• 3 tomatoes large, thickly sliced
• 3 1/2 ounces green beans trimmed, blanched

1. Place veal in medium saucepan. Cover with water. Bring to a boil, covered, and cook for 1 min. Drain and rinse under cold water. Return veal to pan along with stock and wine. Bring to a boil, reduce heat and simmer, partially covered, for 45-50 mins, until veal is cooked through. Set aside to cool. Chill.
2. Meanwhile, to make the dressing, combine all ingredients.
3. To make the side salad, combine all ingredients.
4. To serve, thinly slice chilled veal. Serve with dressing and side salad. Garnish with reserved parsley.

veal fillet, chicken stock, white wine, dressing tuna, mayonnaise, parsley, anchovies mashed, baby capers, lemon juice, salad side, tomatoes, green beans

Taken from www.yummly.com/recipe/Vitello-Tonnato-1403754 (may not work)